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After everything was added, he simmered it on low heat.
This step couldn’t be rushed. It needed to be simmered slowly, ensuring that the Red Oil from the Doubanjiang and the aroma of the two types of fermented beans were fully extracted before proceeding to the next step.
This process was slow, taking about twenty minutes, until the Doubanjiang in the pot was thoroughly cooked, even achieving a dry, fragrant scent.
Once it reached th ...
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